Bok choi, finely chopped (about the amount in the picture to the left!)

1 carrot, diced

1 capsicum, diced

English spinach, chopped (about 1/2 cup)

1 cup arborio rice

3 cups vegetable stock

1/4 cup lemon juice

~1tsp lemon zest (from 1/2 - 1 lemon)

~1tbsp dried basil

Salt and pepper, to taste

Instructions:

Saute the shallot and garlic in a non-stick pan until tender and browned, using oil to taste.

Add the carrot and capsicum and cook over medium heat until starting to soften; add the bok choi and reduce heat to low.

Meanwhile, bring ~1 cup of the vegetable stock to simmering point in a large saucepan and add the arborio rice. Cover and keep on low heat. When the stock is absorbed, add a further cup of stock to the rice and continue to simmer on low heat. When the second cup is absorbed, add the final cup of stock.

When all of the stock has been added, add the cooked vegetable mix (shallot, garlic, carrot, capsicum, bok choi) and the English spinach to the rice. Mix through.

Add the lemon juice, lemon zest, and basil. Mix through.

Continue to heat over low heat until the stock is absorbed and the rice is fluffy. Season with salt and pepper to taste.

Optional: Sprinkle with cheese and/or pine nuts, to taste, just before serving.

I served ours with brocollini.

The verdict? I enjoyed this dish, both hot at dinner and cold for lunch the following day. However, I hesitated over posting the recipe because Mr Bite was not a fan at all! As he is also not a fan of quinoa, brown rice or nuts (amongst other things, bless him), I decided to interpret this as a person-specific difference rather than a broader reflection on the dish.

I will say, though, that the rice is quite lemony, so if you aren't a big fan of lemons, or strong flavours, you may want to reduce the lemon juice and rind.

The verdict for these? No complaints. The cupcakes themselves have a subtle lemon flavour, whilst the frosting adds a more tangy kick. As with all vegan cupcakes I've made, they're fluffy and light and delightful to both make and eat.

16 comments:

Give me lemon anything and I'm happy. I really like the sounds of your risotto. Carby satisfaction, healthy veges, texture with the nuts and the tang of the lemon. Sounds perfect, I'll have Mr Bite's portion :-)

Kari, this risotto sounds so tangy and delicious. A real comforter. Hm. Are we the same star sign or something? ;-) Feeling the same way just now so I'm guessing a lovely lemon dinner sounds the best thing and then a wee break from the treadmill.

Beautiful, I adore your cupcakes, something about the taste of lemon makes me think of my grandma, she made a lemon paste that was delish on toast. :) I'm totes gonna try these little guys. And, that's an interesting addition to the rizzo. I like it. Great post, 2 for the price of 1! Love it.:) Trying to leave my name, won't let me. Anna Johnston. http://thehospitalityguru.com.au

He just hasn't had quinoa the right way! Mama Pea made a zucchini (er, "courgette" for the Antipodes) lasagna. I modified her quinoa recipe a touch, and serve it in roasted red peppers. Haven't met anyone, carnivorous or not, who doesn't love that...

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